Where to find the ingredients and tools used in the making of the Taste of Tucson Cookbook by Jackie Alpers
These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top. If you canâ€™t find bolillos at your local bakery, use a sweet French roll instead.
This infused tequila makes a mean margarita or straight-up sipper.
Wondering what the difference is between different types of tequila and mezcal? Jackie Alpers has answers! Includes recipes for Tequila Citrus Sipper and Paloma cocktails
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
A plant-based, high-moisture ground beef alternative such as Beyond Beef also works well in this recipe.
Chicken Mole Amarillo | Recipe by Jackie Alpers from the cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona.